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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 6 |
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There is something wonderful about this simple method that brings out the natural flavor so nicely. I think one of the best things about roasting vegetables is that they are good all on their own with nothing much added. Read more . You can forgo the butter and heavy sauces and really enjoy the vegetable the way nature intended. Ingredients:
1 head of cauliflower |
4 cloves of chopped garlic |
1 tablespoon fresh lemon juice |
olive oil |
sea salt and fresh ground black pepper |
parmesan cheese (optional, but completely delectable!) |
Directions:
1. Preheat oven to 400°F.
2. Rinse and pat dry cauliflower well.
3. Break apart the head into florets and place in a bowl along with the garlic, the lemon juice and enough olive oil to coat the florets well. Toss gently to coat.
4. Place the florets in a single layer on a foil lined baking sheet and sprinkle with salt and pepper.
5. Place the baking sheet in the oven for 20-25 minutes until lightly browned. (test at 20 minutes, they should be tender but not at all mushy)
6. Remove from over, plate and sprinkle with Parmesan cheese. Serve immediately.
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